Fat Fast Cookbook: 50 Easy Recipes to Jump Start Your Low Carb Weight Loss (12 page)

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1 pinch Splenda or 1 drop liquid stevia extract

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1 ½ cups shredded cabbage (You may use bagged coleslaw mix.)

1.
    
Mix together everything but the cabbage.

2.
    
Pour over the cabbage and toss till evenly coated, then yum it down.

Simple!

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10 ounces frozen chopped spinach

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3 tablespoons butter

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2 tablespoons cream cheese

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Salt and pepper

1.
    
Put your frozen spinach in a microwaveable casserole, add a couple of tablespoons of water, cover, and nuke on high for 8 minutes. When the microwave beeps, check to see if your spinach is done through. It’ll probably still be a little cold in the middle—stir it up and give it another 3 to 4 minutes.

2.
    
When your spinach is done, dump it in a strainer and press it hard with the back of a spoon to get out the excess water. Transfer to a bowl.

3.
    
Stir in the butter and cream cheese, stirring till they’re both melted and incorporated into a smooth sauce. Add salt and pepper to taste, divide into two servings, and eat.

4.
    
If you’re not sharing this, the second serving will reheat nicely in the microwave.

2 Servings, each with: 237 Calories; 23g Fat (81.7% calories from fat); 5g Protein; 6g Carbohydrate; 4g Dietary Fiber; 2g Usable Carbs

Substitute Boursin for the cream cheese for a whole different flavor. You’ll get:

Amy says:
I love quick, simple meals. This one is easy to throw together and very filling. It’s become a new staple at our house.

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4 whole eggs

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¾ cup heavy whipping cream

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2 tablespoons butter, melted

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½ cup ham, cubed

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Salt and pepper, to taste

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¾ cup shredded Monterey Jack cheese or pepper Jack cheese

1.
    
Beat the eggs, then mix in heavy cream and melted butter.

2.
    
Stir in ham, salt, pepper, and shredded Monterey or pepper Jack cheese.

3.
    
Pour into 6 sprayed muffin tins or ramekins, and cook at 400 degrees F for 25 to 30 minutes, or until knife inserted in the middle comes out clean.

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 & K
1 teaspoon coconut oil

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2 teaspoons curry powder

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1 garlic clove, peeled and crushed

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¾ cup coconut milk, unsweetened

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1 cup chicken broth

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1 teaspoon chicken bouillon concentrate

1.
    
In a small saucepan, over low heat, melt the coconut oil. Stir in the curry powder and sauté for a minute or two.

2.
    
Add the garlic, coconut milk, chicken broth, and bouillon concentrate. Heat through, stirring to make sure the bouillon dissolves.

3.
    
Let the whole thing simmer for five minutes, then serve.

Amy says:
My husband loves salmon. He also loves clam chowder. He declares this the best of both. I love the quick simplicity, as well as the taste.

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½ cup heavy cream

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2 cups seafood stock

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¼ cup canned salmon

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1 teaspoon minced fresh dill weed

Kaceesh dill·
     
Salt and pepper

1.
    
Simply combine everything in a saucepan and bring to a simmer.

2.
    
Let it cook for five minutes, then serve.

2 servings, each with: 245 Calories; 24g Fat (86.1% calories from fat); 7g Protein; 2g Carbohydrate; trace Dietary Fiber; 2 g Usable Carbs

Half of this for you, as your whole feeding, the other half for a family member, served with a steak or chop.

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8 ounces sliced mushrooms

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2 ½ tablespoons butter

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2 tablespoons Boursin cheese

1.
    
In your big, heavy skillet, over medium heat, sauté the mushrooms in the butter till they soften and change color.

2.
    
Add the Boursin and stir till it melts. Serve.

2 Servings, each with: 215 Calories; 21g Fat (83.9% calories from fat); 4g Protein; 6g Carbohydrate; 1g Di
etary Fiber; 5g Usable Carbs